Later On

A blog written for those whose interests more or less match mine.

Chicken thoughts: Brining and roasting

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The Wife had dinner with three friends at the Zuni Cafe in San Francisco this past Saturday, and she and one friend chose a Zuni specialty, their roasted chicken (for two—and the other two made the same choice). It’s very tasty—I’ve also had it—and it put me in mind of roasting a chicken.

Zuni brines the chicken, so first I looked at a couple of guides to brining—this one and also the first way (wet brine) mentioned here—and will use ideas from those to brine my chicken, probably overnight. For aromatics I’m thinking garlic, lemon, thyme, and peppercorns.

Then I’ll follow Thomas Keller’s advice to remove the wishbone and truss the chicken well, as seen below. (There was a much better video of how to truss the chicken, but Scripps complained and the video has been taken down. Poo on Scripps.) Note his point on tempering the chicken—i.e., bringing it to room temperature before putting it into the oven so that it will cook evenly. However, I don’t think I’ll be cooking the vegetables with the chicken as he suggests. Instead, I’ll follow Ina Garten’s recipe.

Written by LeisureGuy

28 September 2015 at 11:19 am

Posted in Food, Low carb, Recipes

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